Chinese Stir-fried Baby Bok Choy


Difficulty: Easy
Clean-up: Light
Active Time: 30 min
Total Time: 30 min

Here’s another easy and nutritious dish.  The worst part of this recipe is washing the bok choy, as it often needs several rinses to get rid of all the dirt. I used to find chopping the vegetable a real pain, until my mother-in-law showed me a quick and easy way to get the job done. I love to eat this vegetable but only buy it when I know I have time to cook it within a day or two, as it does not keep very well. When shopping for bok choy, I look at the stems for freshness (they should look juicy, not discolored or cracked) and also check out the leaves to see if they look green, healthy, and mostly whole.

Ingredients:

  • 6-8 bunches of baby bok choy
  • 1-2 cloves garlic, sliced
  • 1 Tbs. oil
  • Oyster sauce (optional)

Directions:

  1. Wash bok choy thoroughly.  Cut into similarly-sized pieces.  See cooking tip below for my mother-in-law’s easy way to do this.
  2. Pour oil into wok and heat on high until oil begins to smoke.
  3. Drop garlic into the oil. The high heat of the oil will deep fry the garlic and release a strong garlic flavor that will permeate the vegetables.
  4. Immediately add bok choy and stir-fry until vegetables begin to cook (1-2 min). Add a splash of water if needed, if no water is coming out of the vegetables themselves. Cover wok with lid and simmer on medium heat.
  5. When vegetables start to become translucent but are not yet fully cooked (5-7 min), turn off the stove.  The vegetables will cook the rest of the way on their own.
  6. I sometimes like this dish with just the garlic flavor.  However, I often also add some oyster sauce to taste, about 1-2 Tbs, or 3-4 shakes of the oyster sauce bottle.

Cooking Tips:

  • My mother-in-law taught me a quick way to cut bok choy, mustard greens, and similarly-shaped small vegetables.  Using a paring knife, slice the vegetable length-wise from the bottom, through the stem.  Cut into quarters or sixths, depending on the thickness of the vegetable.  This saves the use of a chopping board and makes delightfully neat pieces.
  • I always had trouble with soggy over-cooked vegetables, until my good friend Carol taught me this little tip: always turn the heat off a wee bit early, before the vegetable is completely cooked.  Because the heat inside the vegetables will keep them cooking, by the time the dish makes it from the stove to the table the vegetables will be just right.

Season:

Roasted Corn on the Cob


Difficulty: Super Easy
Clean-up: Very Light
Active Time
: 0 min
Total Time: 30 min

All you need for this recipe is corn on the cob and an oven! Clean-up is fantastic — no dishes to wash. To choose healthy corn, peel the silk back a little to check that the top kernels are plump and not moldy.

Ingredients:

  • Corn on the cob, with husks intact. Sometimes, I pull off the silks before roasting if they look too dirty or messy.

Directions:

  1. Pre-heat oven to 350°F.
  2. Place husks directly on the oven rack and roast until corn is soft, about 30 mins
  3. Peel husks and enjoy!  Be careful not to burn your fingers.

Season:

  • According to the CUESA Seasonality Chart, corn is in season from June to October.  I usually can tell it’s time to grab some when they fall under 50 cents an ear!

Roasted Sweet Potatoes


Difficulty: Super Easy
Clean-up: Very light
Active Time: 5 min
Total Time: 55 min

This recipe is healthy, delicious, and delightfully easy to prepare. Clean-up is also very easy, if the tinfoil does not tear. The only drawback is that it takes some in the oven, especially if the sweet potatoes are large. The baking also will warm up your kitchen! I love this dish on fall and winter days.

Ingredients:

  • Any quantity of sweet potatoes or yams, unpeeled.

Directions:

  1. Pre-heat oven to 400°F.  The high heat will caramelize the sugars and make the sweet potatoes super sweet.
  2. Line a baking pan or sheet with foil.
  3. Wash and pierce each sweet potato several times with a fork.
  4. Place sweet potatoes on the baking pan and bake until the potatoes are soft and juices run out of poked holes (approx. 50 min).  Enjoy!

Season: